Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-01-30

low grade (pEineipalIy Enziishl hous
have been bought on speculation a -,
average d 70 shillinEx per cwt.. OF -
about four cents per pound. Wher. We
come - consider that these eost the
English farmer not less than fifteen
and more likely over twenty cents Per
pound 70 produce, we can readfly see
what Al enormous loss they have met
wifh.
Here We are increasing our aereage
and have made money. but we must
be careful and r. slow. keen down the
Cost 81 production and not rush into
the business unPrepared, else we. too.
viii subject ourselves % heavy loss
and be pl0Eing up instead q planting
hops.
About twenty mica from Seattle. one
mile from Hent station and on the
bank Of White River, there i a well
appointed cheese factory, established
some eight years ago. The building L
fifty feet long b. twenty-six vide, two
stories high and has besides 3 large
milk room. In this building there 4
everything necessary to successfully
manufacture cheese0f the best quality
and, In fact. the very best quality has
constantly for these eight years been
made there. There il q capacity Of
1000 pounds Of cheese per dav. and
hundreds 0f tons Of cheese have been
made during this time and money has
been made also.
And yet we are likely 70 see this en-
terpFise abandoned on White River.
where the grass i green the driest
weather and for ten, months 81 the
year. because farmers thiIA they can
do better. or that the price paid for
milk 81 per hundred po1ndsl Is not
enough.
The trouble lies IN the fact that good
enough milk stock has not been kept
else the farmers would have made
money and would have been ready and
willing 70 continue. ] know herds that
gave less.than twenty pounds a day 10
the COW. while others gave fully thirty.
As a matter Of fact, we ought 10 have
stock that would give US from forty TO
fifty pounds a day to the COW.
There IS another reason why this
factory is not likely 70 secure a supply
Of milk. The system adopted takes an
the milk and appFopriates the old for
hogs, leaving nothing for the farmer 10
raise the calves ON except new milk.
which IS very expensive. We now have
calves only thirty days old that for ten
DAYS have had nothing but skim milk
and Cruel, yet are fat and thriving.
What we ought to have is a creamery,
where the cream should be taken to a
central location aud there made into
-
milk at home for the calves and pigs,
at least until the calves are old enough
10 do without milk; or, II the milk aud
cream are brought together, then the
offal should be distributed 20 the farm
ers.
Il Is alleged, and doubt not il Is
true, that a pound Of pork may be
made from the ofial milk for every
pound Of butter made. This unques-
tionably cannot be done where the
racer stock (of hogs) is kept, such as
was described in last weeks talks"
but where the right kind Of stock Is
kept, II can be done.
There i, within a radius of three
miles Of this factory, fully four hun
dred cows, and, in fact, more. What
u wanted Is a practical cheese and
butter maker who can combine the
interest Of creamery with that Of the
farmers, 10 make " gilt-edge butter,
which always finds ready sale, and first
class cheese, which is never a drug in
the market. Such combination would
be beneficial 20 manufacturer. producer
OF milk and consumer Of butter and
and consequently % the country
at large. So why not let the tidings go
abroad that a creamery IL wanted ON
White Riyer7 +. MEKKER.